In a heavy kettle brown the chorizo over moderate heat, stirring, transfer it with slotted spoon to paper towels to drain, and pour off all but 1 tablespoon of the fat. In the fat remaining in the kettle cook the onion, the celery, and the garlic over moderately low heat, stirring, until the celery is softened, add the split peas, the broth, the water, the thyme, and the bay leaf, and simmer the mixture, covered, stirring occasionally, for 1 1/4 hours, Stir in the carrots and simmer the soup, covered for 30 to 35 minutes, or until the carrots are tender. Discard the bay leaf, season the soup with salt and pepper, and serve it with the croutons. Makes about 10 cups, serving 4 to 6. Gourmet March 1992
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2634g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 16 (17%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 3733.8mg||129 %|
|Potassium 472.5mg||12 %|
|Total Carbohydrate 14.6g||4 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 12.4g|
|Protein 6.7g||10 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 94
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!